Recipe: chinese fermented sweet rice (jiu niang).
Read the Vietnamese fermented rice?
Fermented glutinous rice is a traditional food which consists of semi-translucent white broth, tender, sticky small fermented glutinous rice balls. Join the discussion today. And then drain completely. Rượu nếp is mildly alcoholic (rượu is the word for "alcohol" in Vietnamese).Depending on its consistency, it may be considered either a pudding or a wine. I consider myself a very lucky girl. We are two weeks away from the Lunar New Year, which I’ve always known as Chinese New Year. The food is usually served with syrup. If you are wondering what to make for a party or for your own celebratory dinner, I refer you to my Chinese New Year recipe round up from last year to help give you a few ideas.. 500g sticky rice (short grain sticky rice is recommended) around 350ml to 370ml cold boiled water (divided) 1g to 1.5g starter (rice wine yeast balls ) Firstly rinse the sticky rice several times and then soak with cold water overnight until you can smash them directly by hand. discussion from the Chowhound General Discussion, Vietnamese food community.
Preparation. The sweet-sour taste, the tender and sticky texture, the smell like wine of the food have attracted most of the Vietnamese people for long years. It is made from glutinous rice that has been fermented with the aid of yeast and steamed in a banana leaf.It may be either deep purplish-red or yellow in color depending on the variety of rice used.